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Recipe: Aubergine and Spinach Terrines
Similar Categories: Aubergine, Spinach, Terrines
Serves 4
INGREDIENTS
1 aubergine
30 ml/2 tbsp extra virgin olive oil
2 courgettes, thinly sliced
leaves from 1 small fresh thyme sprig
4 firm tomatoes, peeled and seeded
4 fresh basil leaves, finely sliced
275 g/10 oz baby spinach leaves
1 garlic clove, crushed
15 g/ 1/2 oz/1 tbsp butter
pinch of grated nutmeg
salt and freshly ground black pepper
1/2 roasted red pepper, skinned and chopped,
plus a little balsamic vinegar, to serve
1 Preheat the oven to 190C/375F/ Gas 5. Seal
four 6 cm/21/2 in-diameter metal muffin rings at one end with clear film.
2 Slice the aubergine into four equal-sized
rounds. Heat half the oil in a frying pan, and
fry the slices on both sides until brown. Place
them on a baking sheet and cook in the oven for
10 minutes. Transfer to a plate lined with kitchen paper.
3 Heat half the remaining oil in the same pan,
and fry the courgettes for 2 minutes, then drain
on the kitchen paper. Season with salt and pepper
and sprinkle with thyme leaves.
4 Place the tomatoes, basil and the rest of the
oil in the frying pan and cook for 5-8 minutes.
Cook the spinach, garlic and butter in a
saucepan, allowing any liquid to evaporate.
Remove from the pan, add the nutmeg and season with salt and pepper.
5 Line the base and about 1 cm/ 1/2 in of the
sides of the muffin rings with the spinach
leaves, making sure the leaves overlap, leaving
no gaps. Place the courgettes around the edges of
each ring, overlapping slightly.
6 Divide the tomato mixture equally among the
rings, pressing down well. Place the aubergines
on the top, trimming the edges to fit.
7 Seal the top with clear film, and pierce the
base to allow any liquid to escape. Chill
overnight. Remove carefully from the rings and
serve with diced roasted pepper, drizzled with balsamic vinegar.
INGREDIENTS
1 aubergine
30 ml/2 tbsp extra virgin olive oil
2 courgettes, thinly sliced
leaves from 1 small fresh thyme sprig
4 firm tomatoes, peeled and seeded
4 fresh basil leaves, finely sliced
275 g/10 oz baby spinach leaves
1 garlic clove, crushed
15 g/ 1/2 oz/1 tbsp butter
pinch of grated nutmeg
salt and freshly ground black pepper
1/2 roasted red pepper, skinned and chopped,
plus a little balsamic vinegar, to serve
1 Preheat the oven to 190C/375F/ Gas 5. Seal
four 6 cm/21/2 in-diameter metal muffin rings at one end with clear film.
2 Slice the aubergine into four equal-sized
rounds. Heat half the oil in a frying pan, and
fry the slices on both sides until brown. Place
them on a baking sheet and cook in the oven for
10 minutes. Transfer to a plate lined with kitchen paper.
3 Heat half the remaining oil in the same pan,
and fry the courgettes for 2 minutes, then drain
on the kitchen paper. Season with salt and pepper
and sprinkle with thyme leaves.
4 Place the tomatoes, basil and the rest of the
oil in the frying pan and cook for 5-8 minutes.
Cook the spinach, garlic and butter in a
saucepan, allowing any liquid to evaporate.
Remove from the pan, add the nutmeg and season with salt and pepper.
5 Line the base and about 1 cm/ 1/2 in of the
sides of the muffin rings with the spinach
leaves, making sure the leaves overlap, leaving
no gaps. Place the courgettes around the edges of
each ring, overlapping slightly.
6 Divide the tomato mixture equally among the
rings, pressing down well. Place the aubergines
on the top, trimming the edges to fit.
7 Seal the top with clear film, and pierce the
base to allow any liquid to escape. Chill
overnight. Remove carefully from the rings and
serve with diced roasted pepper, drizzled with balsamic vinegar.
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